How much does a packet of yeast weigh?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “how much does a packet of yeast weigh” with an in-depth analysis of how much a packet of yeast weighs. Moreover, we are going to discuss yeast substitution and the factors that affect the shelf life of yeast.
So without much ado, let’s dive in and figure out more about it.
How much does a packet of yeast weigh?
When it comes to different manufacturers, the weight of a packet of yeast differs. For instance, in the case of Red star yeast, each strip contains 3 packs of yeast and each of the packs is considered as a packet. So one packet of Red star yeast weighs about ¼ oz which roughly is equivalent to 2 ¼ tsp of yeast. It is also equal to 7 grams or 11 ml.
According to research, the global yeast market was valued at around USD 3,230 million in the year of 2016 and it is expected to reach approximately USD 5,417 million by 2022. This market is expected to exhibit a compound annual growth rate, CAGR of around 9% between 2017 until 2022. From the year of 2016, the global yeast market will increase steadily until 2022 (1).
Bread machine yeast
1 packet of bread machine yeast weighs about ¼ oz or 2 ¼ tsp.
Active dry yeast
1 packet of active dry yeast weighs about ¼ oz or 2 ¼ tsp.
Instant dry yeast
1 packet of instant dry yeast weighs about ¼ oz or 2 ¼ tsp.
Rapid rise yeast
1 packet of rapid rise yeast weighs about ¼ oz or 2 ¼ tsp.
Yeast substitution guide
If we talk about a cube of fresh compressed or cake yeast then it is equivalent to 1 packet of instant yeast, bread machine yeast, rapid rise yeast, or dry active yeast.
Thus if you want to substitute 1 packet of dry active yeast in a recipe with fresh compressed yeast or cake yeast then you have to add 1 cube of it which roughly is equal to 0.6 ounces.
Moreover, if you want to substitute 1 packet of active dry yeast with yeast starter then you have to use 1 cup of yeast starter.
What is the shelf life of yeast?
Fresh compressed yeast
Fresh compressed yeast has a short shelf life and lasts for about 4 weeks when properly stored (3).
Cake yeast
Cake yeast is a perishable commodity and lasts for about 4-6 weeks when properly stored in a fridge. The shelf life of the yeast may also be limited by mold growth after 3-4 weeks of storage (3).
Active dry yeast
Open active dry yeast lasts for about 4 months in the fridge when kept at or below 40 °F in an air-tight container or plastic zipper bag. Moreover, unopened dry active yeast lasts for about 12 months when stored in a cool, dry, and dark corner of the pantry or kitchen cabinet when packed under vacuum or nitrogen (2). Active dry yeast loses some activity upon storage when exposed to the oxygen of the air. For storage under nitrogen, or when vacuum packed, the loss is about 1 % per month and generally less than 10% per year (3).
Instant dry yeast
Commercially packaged dry, unopened instant yeast lasts for about 24 months when stored in a cool, dry, and dark place away from direct sunlight, heat, and humidity, when packed under vacuum or nitrogen (2). Thus, you can store an unopened pack of dry yeast in a cool and dry corner of your pantry.
Once you have opened the package of the yeast it is best to store it in a plastic zipper bag or an air-tight container so that no moisture will find its way to the yeast.
The shelf life of yeast can be extended when stored in the freezer, if stored properly (5). Care should be taken while storing yeast in the freezer, you should always store the yeast in plastic freezer bags or an air-tight container to preserve its freshness for a long time. However, frozen yeast may not have the same properties as fresh yeast. Studies showed that freezing and frozen storage of compressed yeast at –18°C produced an increase of dead cells and caused losses of CO2 production; baking quality reflected the lower specific loaf volume and longer proof times (4).
It is worth mentioning that the sunlight, air, and moisture can degrade the quality of the dry yeast and can also shorten its shelf life therefore care should be taken while handling the yeast. You should always remember that you should not use a wet spoon to scoop out the dry yeast and you should always close the lid of the jar as soon as you scoop out the dry yeast so that the moisture won’t find its way in your yeast and spoil it.
What are the factors that can degrade the quality of yeast?
- High temperature
- Temperature fluctuations
- Moisture
- Direct sunlight
- Air (6)
So if you notice the dry yeast clumping together, or if there are large lumps present in the yeast, or if there are any signs of organic growth in the container of yeast, then it is an indication that your yeast has gone bad, this mainly happens when a lot of moisture finds its way to your dry yeast. Therefore it is advised never to store the yeast in a humid environment. In the presence of moisture, a structural reorganization leading to aggregation may take place during storage (7). This happens due to the hygroscopic nature of the dried yeast.
Moreover in the case of the fresh yeast, if you see some mold, or if there is discoloration or dry texture, then it is the indication of bad yeast.
Conclusion
In this brief guide, we answered the question “how much does a packet of yeast weigh” with an in-depth analysis of how much a packet of yeast weighs. Moreover, we discussed yeast substitution and the factors that affect the shelf life of yeast.
Citations
- Yusof, Abdul Halim, et al. Potential application of pineapple waste as a fermentation substrate in yeast production. Int. J. Sci. Technol. Res, 2020, 9, 1933-1937.
- Hidalgo, A., and A. Brandolini. Bread—Bread from Wheat Flour. Encyclopedia of Food Microbiology; Batt, CA, Tortorello, ML, Eds. 2014, 303-308.
- Reed, G., Nagodawithana, T.W. 1991. Baker’s Yeast Production. In: Yeast Technology. Springer, Dordrecht.
- Ribotta, Pablo D., Alberto E. León, and María Cristina Añón. Effects of yeast freezing in frozen dough. Cereal Chem, 2003, 80, 454-458.
- Simpson, Estelle, and R. P. Tracey. Microbiological Quality, Shelf Life and Fermentation Activity of Active Dried Yeast. South Afri J Enol Viticult, 1986, 7, 61-65.
- McCurdy, Sandra M., Joey D. Peutz, and Grace Wittman. Storing food for safety and quality. 2009.
- Partanen, Riitta, et al. Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. J Agric Food Chem, 2008, 56, 5717-5722.
